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Private Dining Menu

See our menus for Private Dining Parties.  Pricing depends upon items selected and can range from $25/pp (See One Dish Dinners) and up.  There is a $300 food minimum for private parties.  If you do not see your favorite dish listed, please do not hesitate to ask us…we can accommodate most requests.

Dining Menu

Most successful parties begin with cocktails/appetizers in the tavern then guests move to the dining rooms for a relaxing meal including, soup or salad, entree and dessert.

HS = House Specialties

Entrées:

Most entrees are served with a starch (basmati rice, jasmine rice, garlic mashed potatoes, scalloped potatoes, roasted baby bliss potatoes) and a seasonal vegetable. Chef recommendations will be made upon selection of entrées

FISH

  • Filet of sole beurre blanc: Tender white fish, pan-seared and served with a lemon butter wine sauce
  • Filet of sole florentine: Tender white fish stuffed with sautéed spinach stuffing with a hint of nutmeg topped with a light cream sauce HS
  • Parmesan crusted baked filet of sole
  • Crab stuffed flounder
  • Asian glazed (Soy & ginger) salmon HS
  • Orange, maple glazed filet of salmon
  • Salmon en crute (salmon filet topped with spinach wrapped and baked in puff pastry)
  • Grilled salmon

CHICKEN

  • Chicken breast with a dijon maple demi-glaze
  • Chicken Francaise (light white wine, garlic, lemon butter sauce) HS
  • Coconut Curried chicken breast
  • Chicken Marsala (wild mushroom sauce) HS
  • Chicken Cordon Blue with a twist (with prosciutto and brie) HS
  • Chicken Parmesan with fresh mozzarella and pomodora  sauce

BEEF

  • Fresh herb crusted roasted NY Strip steak sliced with your choices of:
    • wild mushroom cabernet sauce
    • natural au jus sauce
    • housemade decadent béarnaise sauce HS
    • barbecue demi-glaze
    • herb compound butter
    • sauteed mushrooms and onions HS
  • Texas chili rubbed 12 oz NY strip steak with fizzled onions HS
  • Beef tenderloin roast cut into medallion slices served with your choice of:
    • roasted garlic and pear sauce
    • wild mushrooms and sauteed onion (onions can be omitted)
    • housemade decadent béarnaise sauce HS
    • natural au jus sauce
    • pepper crusted and natural au jus

SEAFOOD

  • Seafood pasta provencal: Sautéed tomato, spinach, white beans and roasted garlic tossed with pasta, topped with shrimp and scallops
  • Shrimp and chicken pasta provencal: Sauteed tomato, spinach, white beans and roasted garlic tossed with pasta topped with shrimp and chicken HS
  • Shrimp scampi with a lemon-butter white wine sauce served over basmati rice and spinach
  • Tender baby sea scallops and sauteed pancetta bits in a lemon butter sauce lightly topped with toasted breadcrumbs

PASTA

  • Pasta a la vodka with sweet peas and pearl onions HS
  • Classic Pasta Bolognese made with local beef/pork/veal HS
  • Pasta with roasted fennel, sundried tomatoes and chicken with a garlic olive oil sauce
  • Farfalle pasta with shrimp, spinach, white beans, sundried tomatoes tossed with parmesan cheese, garlic and olive oil HS

VEGETARIAN

  • Pasta with garlic broccoli rabe, roasted cherry tomatoes with a garlic olive oil sauce and shaved parmesan
  • Pasta with spinach, feta, black olives and sundried tomatoes
  • Baked eggplant rollatini: Egg battered eggplant stuffed with goat cheese, spinach in a homemade roasted plum tomato pomodoro sauce, topped with mozzarella and toasted nuts HS
  • Cheese and spinach stuffed Portabella mushroom
  • Vegetable lasagna
  • Mile high eggplant parmesan (layered) with housemade pomodora sauce, fresh mozzarella and basil

PORK

  • Pork loin with a honey balsamic glaze
  • Herb and garlic crusted pork loin with natural juices
  • Roasted pork loin slices with caramelized apples and apple cider cream sauce HS

One Dish Dinners:

Perfect for those who want to host a wonderful party but are working with a tight budget.  Our one dish buffet dinners include one offering, salad, bread and dessert tray and start at $25 per person.  (tax & gratuity are additional).  A great way to celebrate without breaking the bank.

         PASTA PARTY

  • Baked Ziti: Plain/Sausage/Peppers, Caesar Salad, Garlic Bread
  • Pasta Bolgnese, French Bread, Caesar Salad
  • Veggies only Pasta:  Farfalle pasta with spinach, white beans, sundried tomatoes, sauteed onion tossed with parmesan cheese, garlic and olive oil/Mixed Greens Salad/French Bread

         MEXICAN MADNESS

  • All the makings for hard and soft tacos (beef or chicken)/Rice & Beans/Mexican Chopped Salad

         BBQ Banquet

  • Slow cooked BBQ pull pork/Dinner rolls/House-made Mac-n-Cheese/Coleslaw

Appetizers/Hors d’oeuvres:

Stationary Platters

  • Gourmet cheeses, fruit and nut platter
  • Crudite (fresh vegetables) with house-made buttermilk blue cheese, goddess or ranch dressing
  • Mediterranean Platter:  Housemade creamy garlic hummus, marinated artichokes, feta, roasted red peppers with pita triangles
  • Puff pastry wrapped baked brie with fruit and nuts
  • California rolls with Asian dipping sauce, wasabi, and pickled ginger
  • Prosciutto wrapped melon with balsamic reduction
  • Nacho dip with tortilla chips
  • Beef or Chicken layered nachos with house made guacamole

Passed  Vegetarian Appetizers

  • Puff pastry squares baked with goat cheese and roasted cherry tomatoes
  • Mini phyllo triangles stuffed with feta and spinach
  • Black bean quesadilla with pico de gallo
  • Three cheese quesadilla with guacamole and pico de gallo
  • Philly stuffed mushrooms (philly cream cheese, herbs and special crunchy topping) HS
  • Parmesan fried Cauliflower
  • Caprese skewers (Marinated baby mozzarella, grape tomato and basil)
  • Crispy vegetable eggrolls with hot mustard and sweet & sour dipping saucees
  • Double Tomato Bruschette on Parmesan crostini
  • Housemade guacamole, pico del gallo and housemade tortilla chips

Passed  Appetizers with Chicken

  • Coconut curry chicken skewers HS
  • Chicken skewers with a peanut dipping sauce
  •  Chicken and cheddar quesadilla
  • Crispy house made chicken tenders Dipping options: buffalo/ blue cheese/bbq)  HS
  • Curried Chicken Salad on baguette slices   HS
  • Tarragon chicken salad on baguette slices

Passed Appetizers with Beef

  • Swedish cocktail meatballs  HS
  • Hoisin-glazed Thai cocktail meatballs
  • Beef empanadas with salsa
  • Sliced filet mignon with boursin cheese on crostini HS

Passed Appetizers with Seafood

  • Mini crab cakes with red pepper remoulade sauce HS
  • Smoked salmon mousse on cucumber cups
  • Roasted shrimp cocktail with a housemade cocktail sauce HS
  • Crab and cream cheese rangoons with sweet and sour dipping sauce  HS
  • Shrimp potstickers with Asian dipping sauce HS
  • Shrimp salad on baguette slices
  • Fried wanton wrapped shrimp with sweet & sour dipping sauce
  • Scallops wrapped in apple-smoked bacon  HS

Salads:

  • Caesar salad with housemade dressing and croutons HS
  • Mixed baby greens salad, grape tomatoes, toasted sliced almonds with an aged balsamic vinaigrette or sherry vinaigrette
  • Baby spinach, shaved red onion, apple smoked bacon with a warm bacon vinaigrette, or goddess dressing
  • Arugula salad, pear or fig, grape tomatoes, crumbled buttermilk blue cheese with a three-citrus vinaigrette

Soups:

  • Soup of the day
  • New England clam chowder HS
  • French onion soup
  • Roasted corn chowder
  • Chunky tomato
  • Vegan lentil
  • Chicken cilantro egg-drop soup

Desserts:

  • New York style cheesecake topped with whipped cream and fresh berries
  • Decadently light chocolate mousse topped with fresh whipped cream
  • Fresh berries topped with a luxurious creme anglaise sauce
  • Spiced poached pears with vanilla bean ice cream
  • Shortbread lemon bars
  • Chocolate brownie sundae